Chateau Lamothe's chef and owner Doris LaMott Hoel was in our kitchen this morning to show us how to prepare their signature Boeuf Bourguignon recipe. Chateau Lamothe is this week's Metromix featured Dining Deal.
Chateau Lamothe is located at 14351 Nicollet Ct. in Burnsville. For more information or reservations, call 952-435-7709 or visit www.chateaulamotheevents.com.
For more information or to purchase a Dining Deal certificate for Chateau Lamothe, visit Metromix.
Chateau Lamothe's Boeuf Bourguignon
INGREDIENTS:
2 fl oz Bacon Grease (from 4oz Bacon for the garnish)
4 lbs beef, eye of round or chuck
2 T Minced Garlic
1 t Salt
1/2 t coarse black pepper
2 C Red wine
3 C Chicken stock
3 C. Beef stock
1 T Tomato sauce
1/2 t Thyme
1 ea Bay leaf crumbled
Separated (cooked)
1 lb Carrot chunks
1 lb Onion (cut into chunks)
1 lb Small whole fresh mushrooms
4 lb Potato Spears (cooked & seasoned)
Garnishes
4 oz Bacon Pieces
4 oz Green Peas
2 loafs French Baguette (to serve with)
Trim beef & cut into large pieces 1.5" cubes. Dry meat thoroughly, so it will brown. Cook the bacon you will use for garnish and use this oil to brown the meat and remove from pan. Save pan for cooking carrots, onions and mushrooms-set aside to add later after meat is cooked.
Heat oven to 300, stir in wine, stock and seasonings to meat. Let simmer for 3-4 hours. You want the meat to fork pierce easily, do not over cook!
While the meat is cooking, start cooking the vegetables, starting with the carrots. When they are almost done, add the onions and whole mushrooms to cook. (Set aside and cool.)
When meat is tender; pour the contents through a strainer to separate the liquid from the meat. Return the meat to the pan. Add the onions, carrots and mushrooms to the finished meat.
Reduce the sauce until desired thickness. Skim the fat off the sauce as it rises-if too thick, add more stock. Put potatoes on the bottom to serve and bacon & peas to garnish top. Serve with crusty fresh French Baguette. This recipe can easily be doubled or cut in half. Enjoy!
